Teriyaki Pork & Slaw Sandwiches
|Canned crushed pineapple||8 Ounce, packed in its own juice (1 Can)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Salad oil||1 Tablespoon|
|Minced fresh ginger||2 Teaspoon|
|Boneless pork shoulder||3 Pound, cut into 1 inch cubes|
|Pineapple slaw||1 Tablespoon|
|Flour tortillas||10 (Each About 8 Inches In Diameter)|
|Butter lettuce leaves||4|
Drain pineapple, reserving juice.
Set drained pineapple aside to use in slaw.
In a large bowl, stir together pineapple juice, soy, garlic, honey, oil, and ginger.
Add pork and stir to coat evenly.
Cover and refrigerate for at least 4 hours or until next day.
If using bamboo skewers, soak 8 skewers in hot water to cover for 30 minutes.
Meanwhile, prepare Pineapple Slaw.
Also sprinkle a few drops of water over each tortilla; then stack tortillas and wrap in heavy-duty foil.
Lift meat from marinade and drain briefly (reserve marinade).
Thread 5 or 6 meat cubes on each of 8 bamboo or metal skewers.
Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, basting occasionally with marinade and turning often, until meat is well browned but no longer pink in center; cut to test (7 to 9 minutes).
Also heat foil-wrapped tortillas at side of grill (not directly over coals) until warm turn several times.